Our menus of October & November
Our Menus
L' Emotion 34€ In 2 Steps (Starter + Main Course Or Main Course + Dessert)
La Découverte 42€ In 3 Steps (Starter + Main Course + Dessert)
La Sensation 58€ In 4 Steps (2 Starters + Main Course + Dessert Or Starter + Fish + Meat + Dessert)
La Dégustation 81€ In 5 Steps (Cold Starter + Warm Starter + Fish + Meat + Dessert) for all table guests
* The starter, main course and desert with a supplement apply only to the "Plaisir" & "Emotion" formulas.
Net Price VAT
Starters
Veal tongue ravioli, oyster mushrooms, Dublin Bay prawn with garlic cream and smoked milk
Jerusalem artichokes veloute, pieces of chestnut, hazelnut oil
South West of France Foie Gras of the day, terrine or pan-fried, fig chutney, toasted walnut bread (Suppl. 6€)
Main courses
Fish of the day, shellfish juice, green wheat risotto scented with citrus
Low temperature way of cooking pork cheek, veal juice flavored with Tonka bean and port potatoes and Melanosporum "Purée"
Pan-fried filet of beef, mashed celeriac, Melanosporum Truffe sauce (Suppl. 8€)
Cheese
Selection of fine typical French cheese (Suppl. 9 €)
Desserts
Revisited Tatin tart, vanilla ice cream
White chocolate mousse flavored with Melanosporum Truffe in a puff, black chocolate sauce (Suppl. 5€)
Melting chocolate "financier" biscuit, light cream and syrup of chestnut
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Our menus of October & November
Our Menus
L' Emotion 34€ In 2 Steps (Starter + Main Course Or Main Course + Dessert)
La Découverte 42€ In 3 Steps (Starter + Main Course + Dessert)
La Sensation 58€ In 4 Steps (2 Starters + Main Course + Dessert Or Starter + Fish + Meat + Dessert)
La Dégustation 81€ In 5 Steps (Cold Starter + Warm Starter + Fish + Meat + Dessert) for all table guests
* The starter, main course and desert with a supplement apply only to the "Plaisir" & "Emotion" formulas.
Net Price VAT
Starters
Veal tongue ravioli, oyster mushrooms, Dublin Bay prawn with garlic cream and smoked milk
Jerusalem artichokes veloute, pieces of chestnut, hazelnut oil
South West of France Foie Gras of the day, terrine or pan-fried, fig chutney, toasted walnut bread (Suppl. 6€)
Main courses
Fish of the day, shellfish juice, green wheat risotto scented with citrus
Low temperature way of cooking pork cheek, veal juice flavored with Tonka bean and port potatoes and Melanosporum "Purée"
Pan-fried filet of beef, mashed celeriac, Melanosporum Truffe sauce (Suppl. 8€)
Cheese
Selection of fine typical French cheese (Suppl. 9 €)
Desserts
Revisited Tatin tart, vanilla ice cream
White chocolate mousse flavored with Melanosporum Truffe in a puff, black chocolate sauce (Suppl. 5€)
Melting chocolate "financier" biscuit, light cream and syrup of chestnut
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